Add chicken broth to skillet and scrape up any browned bits. Pour broth mixture into slow cooker. Add onion, jalapeño peppers and oregano. Cover; cook on LOW 7 to 8 hours or on HIGH 3 to 4 hours.

Blend remaining 2 tablespoons flour and cream in small bowl until smooth. Stir into chicken mixture. Cook, uncovered, on HIGH 15 minutes or until thickened. Spoon chicken mixture onto center of flour tortillas. Top with 1 cheese slice. Fold up tortillas and serve.

Serving Suggestion

This rich creamy chicken mixture can also be served over hot cooked rice.